Warm, golden and packed with flavor. Crawfish cornbread muffins taste like Louisiana in every bite. Soft cornbread gets a Cajun twist with tender crawfish, spice (like you'd find in a crawfish boil) and just the right crunch on top. They're perfect for parties, holidays or any time you want a taste of the south!
We often have leftover crawfish from a crawfish boil, and typically we'll freeze it for use in a recipe (such as this one).
Often though, I'll just whip these up the next day and use those delicious crawfish tails while they're still fresh.
Jump to:
What makes this recipe so yummy
Using crawfish tails from a boil really adds great flavor - depending how much seasoning you use in your boil.
You can also use the store-bought crawfish tails, just try to make sure they're from Louisiana and not the Chinese imported type. Those are really bland.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
Bake in a preheated oven for 30 minutes.
Hint: When you're chopping the jalapeños taste a little piece so you can get an idea of the heat. I always find it differs greatly.... so prefer to get an idea so I don't overdo it for the kiddos.
Recipe variations and substitute ideas
Following is a list of variations and alternate ideas for substitutes that you could play with in this recipe:
- Green Onions - instead of yellow onion.
- Creole Seasoning - instead of salt.
- Cayenne Pepper - add a pinch if you like added heat.
- Shrimp - instead of crawfish tails.
- Cheese - use your favorite on-hand cheese. I love the flavors in the Mexican blend, but a good sharp cheddar cheese would be great.
- Crawfish Cornbread - instead of making individual muffins, you could pour the batter into a large iron skillet or two, you'll have to adjust the timing on it though.
Sharing is Caring - Like Our Facebook Page
More crawfish recipes I think you'll love
How to store leftovers
Store the remaining crawfish cornbread muffins in an airtight container, lined with paper towel, in the refrigerator for up to 3 days.
They will actually freeze well, so place in a freezer safe container and freeze for up to 3 months.
Mel's kitchen notes
When testing this recipe I tried many times to use different sprays, butter etc to grease the pan (instead of using the cupcake liners), but this batter always sticks. Trust me, just use the cupcake liners.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
If you've tried this Crawfish Cornbread Muffins Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
You can also follow me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes!
Viral Recipe Alert!
Banana Bread
Due to the secret ingredient in this deliciously moist banana bread it has become one of my most sought after recipes!
Crawfish Cornbread Muffins
Video
Equipment
Ingredients
- 2 Each Large Eggs
- 1 (15 Ounce) Can Cream Style Corn
- ⅓ Cup Sour Cream
- 1 teaspoon Liquid Shrimp and Crab Boil
- ½ teaspoon Salt
- ¾ Cup Shredded Mexican Cheese
- 2 Cups Crawfish Tails
- ½ Each Onion small, diced
- ½ Each Jalapeno Peppers diced
- 2 (8.5 Ounce) Boxes Jiffy Corn Muffin Mix
Instructions
- Preheat oven to 400°F and line a 12 count muffin pan with cupcake liners.
- Break the two eggs into a large mixing bowl and whip quickly with a fork.2 Each Large Eggs
- Add the cream style corn, crab boil, salt and sour cream and mix again.1 (15 Ounce) Can Cream Style Corn, ⅓ Cup Sour Cream, 1 teaspoon Liquid Shrimp and Crab Boil, ½ teaspoon Salt
- Fold in the crawfish tails, cheese, diced onions and jalapenos.¾ Cup Shredded Mexican Cheese, 2 Cups Crawfish Tails, ½ Each Onion, ½ Each Jalapeno Peppers
- Gently fold in the corn muffin mix, don't overmix.2 (8.5 Ounce) Boxes Jiffy Corn Muffin Mix
- Spoon into the lined muffin pan and bake for 30 minutes. Check at 25 minutes with a toothpick, inserted into the middle of a muffin - if it comes out clean they're cooked.
Nutrition
Sign Up for my emails and never miss another recipe!
I'll never share your email, or send you spam. Pinkie Promise!
Comments
No Comments